15 No Bake Easter Desserts For Kids Easy & Fun Treats to Try Today
Easter should feel fun, not stressful. If you don’t want to spend hours baking, these no bake Easter desserts are perfect for busy parents and excited kids.
Every recipe below is:
• Simple to make
• Kid friendly
• Colorful and festive
• Great for parties or school events
• Easy to prep ahead
You’ll also find helpful tips, swaps, and storage advice under each idea.
See Also: Easy Easter Treats For Kids
Mini Egg Cheesecake Cups
Creamy, crunchy, and perfectly portioned.
What you need
• 1½ cups crushed graham crackers
• 4 tablespoons melted butter
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 1 cup whipped topping
• Chocolate mini eggs
How to make
Mix graham crackers with melted butter. Press into small cups and chill for 15 minutes. Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped topping. Spoon over the crust and refrigerate for 1 hour. Top with mini eggs before serving.
Pro tip
Add a layer of chocolate ganache between crust and filling for extra richness.
Make ahead
Keep well in the fridge for 2 days.
Easter Bunny Dirt Cups
Fun and interactive.
What you need
• Chocolate pudding
• Crushed chocolate cookies
• Marshmallow bunnies
• Candy carrots
How to make
Layer pudding and crushed cookies in cups. Top with bunny candy and carrots.
Make it educational
Let younger kids practice layering and measuring.
Extra idea
Add green shredded coconut dyed with food coloring for “grass.”
No Bake Chocolate Nest Cookies
Crunchy and adorable.
What you need
• 2 cups chocolate chips
• 2½ cups chow mein noodles
• Candy eggs
How to make
Melt chocolate slowly. Stir in noodles. Drop spoonfuls onto parchment and shape into nests. Add eggs. Chill for 30 minutes.
Variation
Use butterscotch chips for a sweeter twist.
3 Ingredient Easter Fudge
Minimal effort, big result.
What you need
• 3 cups white chocolate chips
• 1 can sweetened condensed milk
• Easter sprinkles
How to make
Melt chocolate with condensed milk over low heat. Stir until smooth. Fold in sprinkles. Spread in lined pan. Chill 2 hours before slicing.
Cutting tip
Use a warm knife for clean squares.
Rice Krispie Easter Nests
Chewy and nostalgic.
What you need
• 3 tablespoons butter
• 4 cups mini marshmallows
• 5 cups rice cereal
• Mini eggs
How to make
Melt butter and marshmallows. Stir in cereal. Press into muffin tin cavities. Create a center well. Add eggs before fully set.
Storage
Airtight container at room temperature for 2 days.
No Bake Oreo Truffle Eggs
Chocolatey and rich.
Mix crushed Oreos with softened cream cheese. Shape into egg forms. Chill 20 minutes. Dip in melted white chocolate. Decorate with pastel drizzle.
Tip
Use a fork to dip smoothly without cracking the coating.
Easter Marshmallow Pops
These are perfect for school parties because they’re portion controlled and easy to decorate.
What you need
• Large marshmallows
• Lollipop sticks
• 2 cups white or milk chocolate chips
• 1 tablespoon coconut oil
• Easter sprinkles
How to make
Insert a stick into each marshmallow halfway through. Melt chocolate with coconut oil in short microwave intervals, stirring between each. Dip each marshmallow into melted chocolate, rotate to coat evenly. Let excess drip off. Roll in sprinkles and place on parchment paper. Chill 20 minutes until firm.
Pro tip
If chocolate feels thick, add a little more coconut oil to thin it smoothly.
Storage
Store in airtight container at room temperature for 2 days.
No Bake Peanut Butter Egg Bites
A homemade version of classic chocolate peanut butter eggs.
What you need
• 1 cup creamy peanut butter
• 3 tablespoons melted butter
• 1½ cups powdered sugar
• 2 cups melted milk chocolate
How to make
Mix peanut butter, melted butter, and powdered sugar until dough forms. Shape into small egg shapes. Freeze 20 minutes so they firm up. Dip each egg into melted chocolate using a fork. Place on parchment and chill until set.
Helpful tip
If the mixture is too soft, add 1 to 2 tablespoons more powdered sugar.
Make ahead
Store in the fridge for up to 5 days.
Easter Cookie Dough Bites (Safe to Eat)
A safe, edible treat with no raw eggs.
What you need
• ½ cup butter, softened
• ¾ cup brown sugar
• 1 teaspoon vanilla
• 1 cup heat treated flour
• 2 tablespoons milk
• Pastel sprinkles
How to make
First heat treat flour by spreading on baking sheet and baking at 350°F for 5 minutes. Let cool. Beat butter and sugar until fluffy. Mix in vanilla and milk. Slowly add flour. Fold in sprinkles. Roll into bite size balls and chill 30 minutes.
Safety tip
Never skip heat treating flour. Raw flour can carry bacteria.
Storage
Refrigerate up to 4 days.
No Bake Lemon Coconut Balls
Bright and fresh for spring.
What you need
• 2 cups shredded coconut
• ½ cup sweetened condensed milk
• Zest of 1 lemon
• ½ cup crushed vanilla wafers
How to make
Mix coconut, condensed milk, lemon zest, and crushed wafers. Stir until sticky dough forms. Roll into small balls. Chill 1 hour before serving.
Flavor boost
Add 1 teaspoon lemon juice for stronger citrus flavor.
Texture tip
If mixture is too sticky, chill 15 minutes before rolling.
Easter Chocolate Pretzel Clusters
Sweet and salty combinations kids love.
What you need
• 2 cups mini pretzels
• 1½ cups melted white chocolate
• ½ cup pastel M&M candies
How to make
Mix pretzels with melted chocolate until coated. Stir in candies. Spoon clusters onto parchment. Chill for 30 minutes.
Presentation idea
Drizzle pink or yellow chocolate on top after setting.
Storage
Room temperature in a sealed container for 3 days
Strawberry Cream Parfait Cups
A lighter option among chocolate heavy desserts.
What you need
• 2 cups whipped cream
• 1 tablespoon powdered sugar
• 1 cup diced strawberries
• Crushed shortbread cookies
How to make
Sweetened whipped cream with powdered sugar. In small cups layer cookies, strawberries, and cream. Repeat layers. Chill 30 minutes before serving.
Pro tip
Pat strawberries dry so they don’t release too much juice.
Best served
Within 24 hours.
No Bake Funfetti Cheesecake Bars
Colorful and party ready.
What you need
• 1½ cups graham cracker crumbs
• 4 tablespoons melted butter
• 8 oz cream cheese
• ½ cup powdered sugar
• 1 cup whipped topping
• ¼ cup pastel sprinkles
How to make
Mix crumbs and butter. Press into a lined pan. Chill 15 minutes. Beat cream cheese and sugar until smooth. Fold in whipped topping and sprinkles. Spread over crust. Chill 2 hours before slicing.
Cutting tip
Use warm knife for clean slices.
Easter Vanilla Pudding Pie Cups
Creamy and simple for younger kids.
What you need
• Instant vanilla pudding
• Cold milk
• Mini graham cracker crust cups
• Whipped cream
• Candy eggs
How to make
Prepare pudding according to the package. Spoon into mini crusts. Chill for 30 minutes. Top with whipped cream and candy eggs before serving.
Shortcut
You can use pre-made pudding cups and just decorate.
No Bake Brownie Truffle Bites
Great way to use store bought brownies.
What you need
• 2 cups crumbled brownies
• 3 tablespoons chocolate frosting
• 1½ cups melted chocolate
How to make
Mix brownie crumbs with frosting until dough forms. Roll into balls. Freeze for 20 minutes. Dip in chocolate and chill until firm.
Budget tip
This works perfectly with leftover brownies.
